Tofu Pinakbet

Ingredients

• 250 gfried tofu
• 150shelled prawns
• 2 smallAsian aubergines, cut into 5 cm pieces
• 1 bunchgreen beans, cut into 5 cm pieces
• 300 gokra, cut into 5 cm pieces
• 1/4squash or buttercup squash, cut into roughly 2.5 cm pieces
• 1 largebitter melon, sliced
• 2tomatoes, diced
• 1 largered onion, finely chopped
• 1/2 headgarlic, minced
• 2 tbspbagoong monamon or bagoong isda
• 1 tbspsugar
• to tastefish sauce
• to tastefreshly ground black pepper
• to tasteoil
• 240 ml (1 cup)water

Instructions

1. 1

   Sauté the aromatics

   Heat oil in a pan and sauté the garlic, onion and tomatoes.

2. 2

   Cook squash and okra

   Add the squash and okra and stir-fry for 2 minutes. Turn the heat to low, cover the pan and cook for 5 minutes.

3. 3

   Add more vegetables

   Add the green beans, bitter melon and aubergines, then stir-fry for a further 2 minutes.

4. 4

   Simmer the stew

   Pour in the water and add the sugar, tofu, prawns and bagoong. Cover and simmer over medium heat for 5–8 minutes, until the vegetables are cooked.

5. 5

   Season and serve

   Season with pepper, then add fish sauce or salt if needed.

What is pinakbet?

Pinakbet is a Filipino vegetable dish associated particularly with the Ilocos region, often cooked with mixed vegetables and fermented fish seasoning. This version uses fried tofu alongside prawns, making it a hearty stew with several contrasting textures.

The vegetables are added in stages so the firmer squash and okra get a head start, while the more delicate ingredients cook later in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 25g protein, 25g carbs, 12g fat.

The squash, vegetables and sugar provide most of the carbohydrates, while tofu and prawns supply much of the protein. Fried tofu and cooking oil contribute fat, and bagoong and fish sauce can make sodium a significant part of the dish; serve it with a modest portion of rice and taste before adding more seasoning.

The role of bagoong

Fermented seafood paste gives the dish its deep, savoury character. Bagoong monamon or bagoong isda can vary in saltiness, so taste the finished stew before adding fish sauce or salt.

Stir the paste into the simmering liquid so it seasons the vegetables and tofu rather than remaining in one concentrated spot.

Why the vegetables go in stages

Squash and okra cook first, followed by green beans, bitter melon and aubergine. This sequence helps the vegetables finish together without leaving the squash hard or the aubergine overly soft.

Keep the pan covered during the stated cooking periods to trap steam, then check the vegetables before serving.

Managing the bitter melon

Bitter melon brings a pleasantly sharp edge that balances the sweetness of squash and the savouriness of bagoong. Slice it evenly so it cooks at a similar rate throughout.

For a gentler flavour, use less bitter melon; the recipe does not specify a preparation to remove its bitterness.

Getting the texture right

The goal is tender vegetables that still hold their shape, with a light broth rather than a thick sauce. Check a piece of squash and a green bean at the end of the simmer and cook only as long as needed.

Fried tofu can soften as it absorbs the broth. Add it with the other simmering ingredients as directed, and avoid vigorous stirring that could break it up.

Serving the stew

Serve pinakbet hot, with steamed rice to soak up the savoury cooking liquid. The vegetables, tofu and prawns make a filling bowl, while rice turns it into a more substantial meal.

Offer extra fish sauce at the table only if needed, since the bagoong already contributes plenty of savoury seasoning.

Recipe notes & tips

• Cut the vegetables to the specified sizes so they cook more evenly.
• Use a wide pan so the vegetables can be stirred without spilling.
• Taste the bagoong before cooking if you are unfamiliar with its saltiness.
• Check the squash and beans for tenderness before taking the pan off the heat.
• Stir gently after adding the tofu to help keep the pieces intact.

Variations

• Milder bitter melon: Use less bitter melon for a softer bitter edge.
• More tofu: Add extra fried tofu for a meat-free variation, while noting the recipe already includes prawns.
• No prawns: Omit the prawns for a tofu-and-vegetable version.
• Seasonal squash: Use another firm squash in place of buttercup.
• Rice pairing: Serve with steamed rice to make the stew more substantial.

Common mistakes to avoid

• Adding all the vegetables at once: Follow the staged additions so they have a better chance of finishing evenly.
• Overcooking the vegetables: Check for tenderness at the end of the simmer and stop when they are cooked.
• Adding extra salt too early: Bagoong is salty, so taste the dish before adding fish sauce or salt.
• Stirring too roughly: Fold the stew gently once the tofu is in to keep it from crumbling.
• Using too much heat while covered: Lower the heat for the squash and okra stage, then use medium heat for the simmer.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until steaming hot, adding a splash of water if the broth has reduced.

Frequently asked questions